A PINCH OF HING

Saaga Ambila1 Khati Methi Saag Authentic Odia Recipe Ingredients : 1 Bunch Green leaves chopped 1 Large Sized Tomato chopped 1 tbsp Grated Jaggary (Optional) 1 tbsp Curry Leaves Chopped 1 pinch of Hing ½ tsp Mustard seeds ½ tsp Cumin seeds ½ tsp Fenugreek seeds 1 tsp Fennel seeds 1 Cup Tamarind Water 2 Red chillies broken into half 2 Green Chillies Chopped 1 tsp Red Chilly powder 2 tbsp Coconut paste(Optional) 1 tbsp Coconut chunks (Optional) Salt Oil Preparations: In a pressure cooker add chopped green leaves, chopped green chillies, chopped tomatoes, coconut paste, coconut chunks and chopped curry leaves cover the lid and give a nice steam till two whistle. Remove from flame, cool down the heat on room temperature ,now open and stir and keep aside. Heat kadhai along with oil ,add hing, mustard,Cumin, fenugreek, fennel seeds and red chillies fry till leaves nice fragrance. Now add tamarind water jaggary and red chilly powder give a nice boil and t...

Sukhila Ghanta Tarkari Ingredients: 1 Bowl Cauliflower Florets      ( Large size florets) 2 onion sliced 2 Tomato chopped 1 tsp GG Paste 1 tsp Curry masala powder 1 tsp Garam masala powder ½ tsp Termeric powder ½ tsp Red Chilly powder 1 tbsp Cashew Paste Preparations: Take a mixing bowl along with cauliflower florets add ½ tsp Termeric powder and ½ tsp salt toss to combine all ingredients very nicely. Keep this for 10 minutes in a colander to remove excess water but do not waste these water .we use this in curry preparation. Now after 10 minutes deep fry all cauliflower florets till light brown. Remove in a dry plate and keep aside. Heat kadhai along with oil, add onions fry till brown add tomatoes fry for a while ,add GG paste,and all dry spices fry till the fragrance out ,add little water with cashew paste stir and cook till oils seperate . Now chop large cauliflower florets into small chunks add all chunks to the curry stir well and remove f...

Badhi Baigana Rai Vadi,brinjal with mustard paste This unique authentic recipe is from Odisha villages . A huge size of pumpkin Vadi is cooked with mustard paste but vegetables may change depending on availability. Though brinjal is not seasonable we use often . This is a side dish with plain rice or pakhala bhat. 1 Cup Pumpkin Vadi 1 Cup Brinjal cut into half 1 Tomato cut into 4 pieces 1 Onion sliced 1 Cup Mustard Pastes 1 tsp Termeric powder ½ tsp Chilly powder ½ tsp Mustard and Cumin seeds A pinch of Hing Salt Oil Ingredients: Heat a kadhai along with oil , add Vadi fry till brown . Remove in a plate. On the same kadhai ,pour oil , add seasonings with a pinch of hing. Add onions fry till transulate,add mustard paste fry for a second, add Vadi, brinjal and tomato stir add salt and two cup of water stir well,cover and cook until the liquid change to thick gravy. Serve as a side dish with plain rice. Badhi Baigana Rai 2

Sweet Boondi Boondi name comes from a Hindi word boond. Boond means water droplets. And these are Gram flour droplets dipped in sugar syrup.  Sweet Boondi is a very popular recipe prepared in Indian homes and is offer as a Prashad to Deities. Sweet Boondi loved by adults and kids alike. I may love to adapting a recipe by adding out a few ingredients makes it totally NEW flavour. Now on to the recipe....... Ingredients : 1½ Cup Gram flour 3 Cups Sugar for making syrup 1 pinch Baking soda Desi Ghee 5 drops Pistachio essence 4 drops Almond essence 4 drops Pineapple essence 4 drops Vanilla essence Few Cardamom Few Cashews Few Raisins Recipe : Take a large mixing bowl combine gram flour ,soda and a pinch of salt. Mix all together on dry foam then mix by using water. Batter should be dropping consistency . If batter is thick it will not cook as fast as possible. Heat a deep vessel add water and sugar to make sugar syrup. Syrup should be one st...

Fennel Chicken Fry Ingredients:  500 gm Boneless chicken 1 Cup Hung Curd ½ tsp Turmeric powder 1 tsp Red chilly powder 2 tbsp Fried Fennel seeds powder 1 tsp Fried Fenugreek seeds powder 3 Whole Kashmiri chilly paste 1 tsp Garam Masala Powder 1 tsp cooked tamarind paste Salt ½ Cup Desi Ghee for frying   1 tbsp Fried and Crushed Fennel seeds  Preparations : Marinade the chicken.... Wash properly boneless chickens and squeeze all water, add all above ingredients one by one ,mix with your hand to give slightly press all chicken pieces  and cover it in air tight container , keep this in refrigerator for one hour. Before cooking leave half an hour on room temperature. Heat up a kadhai along with ghee ,  Once ghee star evaporates slow the flame , add all marinated chicken stir well , cover and cook without water on low flame. On middle of cooking process open the lid stir well to avoid burning. And then cover and cook. Repeat th...

Raw turmeric Idli's Very few of us would be storing raw turmeric in home and even fewer would be storing or knowing about these. Or they only know the Turmeric is only the spice that gives curry to yellow in colour. Turmeric are very powerful medicinal compound called Curcumin. Which is very much powerful anti _ inflammatory effects and is a very strong antioxidant. Curcumin is also fat soluble, so it may be a good idea to take it with a fatty meal. And adding of Turmeric in any Recipe is good for health. Raw turmeric gives a fresh flavour to the dish.  Adding of ½ tsp of raw turmeric paste to the idli batter ; gives you a healthy as well as flavourful breakfast. To the normal rice idli batter, add a tablespoon of raw turmeric paste and stir nicely to mix well, before you steam the idlies. Leave for few minutes.  Mix it again and then pour it onto idli moulds. This is the best way to include more turmeric in your diet.  Raw turmeric Idli's 2

Dahi Mula Rai 1 Certain foods from my childhood that are incredibly meaningful and much memorable whether it be a frequently cook or repeated recipe. It is so because there can be a lot of emotion tucked inside of my food memories. Enjoying food is not only the taste at that point of time, it is also the memory of the other times you enjoyed the same food on another day. And this curry is one of my favourite and happy powerful memory of my foodie life. Almost all hates the smells of Radish and avoid to cook and eat. But this curry is something different ,I had so many times before but every time I used to say ummmmmm  Mula rai is so much better than the before I have. Even I cleaned the curry plate with using my thumb. Ingredients : 2 Cup Grated Radish ½ Cup mustard Paste ½ Cup Thick Curd ½ tsp Mustard and Cumin seeds Salt Oil Presentation : Heat kadhai along with oil add mustard and Cumin seeds fry spluttering. Add grated radish ,add salt ; saute till th...